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These roasted tomato soup shooters would make the perfect addition to your holiday table as a finger appetizer served cold, or a hearty bowl heated up!
This dairy-free, super-easy and creamy soup takes only a handful of minutes to prepare and is bursting with flavor!Â
Roast the tomatoes, garlic and onion in the oven. Throw it in the blender with fresh oregano, salt and some coconut cream and you have an amazing soup worthy of any party any time of year!Â
Ingredients:
4 pints of cherry tomatoes
6 cloves of roasted garlic
1 whole white onion, roasted
1/3 cup fresh oregano
1/2 cup coconut cream
3 tbsp olive oilÂ
1 tsp saltÂ
Pepper to tasteÂ
Directions:
Preheat the oven to 400F.
Place the whole tomatoes, garlic head (top cut off) and peeled onion (roughly chopped up) on the tray. Drizzle with olive oil and salt and roast in the oven for 30 min.Â
Once done roasting, let veggies cool slightly, then add them to a blender with fresh oregano, coconut cream and pepper to taste. Blend for 60 seconds until smooth.
If you prefer to enjoy this soup hot, transfer it back to a pot on the stove to heat up. It can be stored in the fridge if you prefer to enjoy it cold.Â

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